2014 Csa news sept 3_2014
FARM September 3 - September 5
CSA
NOTES FROM THE FARM We are thoroughly not enjoying our “Indian Summer” though technically we
there is no denying the actual strength of Gorman Farm’s tomatoes! Yes they
are not quite there yet as it is defined as
are heat loving and still going strong.
a hot spell following the seasons first killing frost. In some regions in the US an
With the gradual return of geese, school back in session, and the days
“Indian Summer” is used colloquially to describe a very different weather
getting shorter they will begin to wean from the harvest. You should expect
phenomena, including the hottest times
to see more leafy greens and cold
of the year, typically late July or August. (wikipedia) “A famous use of the phrase
crops coming your way as the fall season begins straightens itself out.
in American literature is the title of Van Wyck Brooks New England: Indian
I have tried to give a little bit of inspiration for “putting up.” on the next
Summer (1940), chosen to suggest
page. In the dark days of winter you
inconsistency, infertility, and depleted capabilities, a period of seemingly
might just find yourself patting yourself on your back as you savor summer.
robust strength that is only an imitation of an earlier season of actual strength.”
We have been busy in preparing fields for the winter as well as seeding the
You will see in your shares this week that
final plantings for the fall.
[1]
The Harvest Red Russian Kale Carrots Pac Choi Peppers Eggplant Butternut Squash Potatoes Tomatoes
SAVOR SUMMER
I have . . . A lot of time This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning. You can add seasonings like garlic, onions, or herbs, but I like the fact that this is a neutral base for whatever recipe I want to make, from weeknight pizzas to a fancy lasagna. Just avoid using oil if you're planning to can your sauce as this can potentially be a source for becoming rancid. I give a cooking range of 30 minutes to 90 minutes (1 1/2 hour). Shorter cooking times will yield a thinner sauce with a fresher tomato flavor; longer cooking times will thicken your sauce and give it a cooked flavor. Watch your sauce as it simmers and stop cooking when it reaches a consistency and a flavor that you like. Ingredients 15 pounds ripe tomatoes 1/4 to 1/2 cup lemon juice or red wine vinegar 2 teaspoons salt (optional) Instructions: Peel the tomatoes: Bring a large Dutch oven or stock pot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool. When finished, use your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the
A little bit of time
No time
tomatoes. Roughly chop the tomatoes: Working in batches, pulse the tomatoes in the food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the Dutch oven or stock pot. Alternatively, chop the tomatoes by hand. Process through a food mill for a smoother sauce. For a very chunky sauce, skip this stop entirely and let the tomatoes break down into large pieces as they cook. Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency that you like. Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste. Preserving Option 1 — Freeze your sauce: Let the sauce cool and then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least three months before starting to develop freezer burn or off-flavors. Preserving Option 2 — Can your sauce: Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to three months. Canned tomato sauce can be stored in the pantry for at least a year
-
[2]
Got tomatoes? Want to save them for winter sauces and stews — but without the hassle of canning? If you have the freezer space, preserve tomatoes with literally no work: Ingredients: Tomatoes ziplock bags Method: Just freeze 'em! Tomatoes, are the easiest thing to freeze. If you plan on using them in sauces and stews, then freezing is a perfectly good option. In fact, after they have thawed in the fridge or in the microwave, you can just pull the skins right off This week I threw an entire bag full of jalapeño peppers into the freezer; I pulled them straight off the prolific plant and dumped them in the freezer. I'll pull them out one by one over the winter for use in curries as well as tomatoes. -The kitchn.com
BAKED BUTTERNUT SQUASH STUFFED WITH SAUSAGE AND APPLES
When the squash is cooked, let it cool slightly, scoop out most of the flesh leaving a 3/8-inch thick shell. Lightly mix the squash pulp into the sausage mixture, breaking up the squash as little as possible. Mix in the softened butter, 1 Tbsp. brown sugar, ground sage, and salt and pepper to taste.
-The Joy of cooking
Ingredients Butternut squash (about 1.5 pound) 1 tablespoon vegetable oil 1 cup well-seasoned fresh bulk sausage (about 8 ounce) Boarmans in Fulton has the perfect sausage for this recipe! 1 large tart green apple, peeled, cored, and cut into ¼-inch cubes 2 tablespoons butter, softened 1 tablespoon dark brown sugar, packed ¼ teaspoon ground sage salt and black pepper to taste 1 tablespoon butter, cut into pieces 1 tablespoon packed dark brown sugar Method Position a rack in the center of the oven. Preheat the oven to 375°F.
Lightly oil a baking dish large enough to hold the squash. Halve lengthwise and remove the seeds from squash. Arrange the squash cut side up in the baking dish and brush lightly with vegetable oil. Cover with a lid or aluminum foil and bake until almost tender, 30 to 40 minutes. Keep the oven on. Meanwhile, crumble sausage into a skillet and cook over medium heat until no longer pink. Without draining off the fat, add apple. Cook, stirring, for several minutes, just until crisp-tender. Remove from the heat.
Pile the stuffing into the squash halves. Dot with remaining butter and brown sugar. Bake, uncovered, until piping hot and brown and crusty on top, 20 to 25 minutes. Let cool for several minutes before serving.
Butternut Squash Ravioli with brown butter the joy of cooking
This will be my more ambitious try for the week!
CSA
NOTES FROM THE FARM We are thoroughly not enjoying our “Indian Summer” though technically we
there is no denying the actual strength of Gorman Farm’s tomatoes! Yes they
are not quite there yet as it is defined as
are heat loving and still going strong.
a hot spell following the seasons first killing frost. In some regions in the US an
With the gradual return of geese, school back in session, and the days
“Indian Summer” is used colloquially to describe a very different weather
getting shorter they will begin to wean from the harvest. You should expect
phenomena, including the hottest times
to see more leafy greens and cold
of the year, typically late July or August. (wikipedia) “A famous use of the phrase
crops coming your way as the fall season begins straightens itself out.
in American literature is the title of Van Wyck Brooks New England: Indian
I have tried to give a little bit of inspiration for “putting up.” on the next
Summer (1940), chosen to suggest
page. In the dark days of winter you
inconsistency, infertility, and depleted capabilities, a period of seemingly
might just find yourself patting yourself on your back as you savor summer.
robust strength that is only an imitation of an earlier season of actual strength.”
We have been busy in preparing fields for the winter as well as seeding the
You will see in your shares this week that
final plantings for the fall.
[1]
The Harvest Red Russian Kale Carrots Pac Choi Peppers Eggplant Butternut Squash Potatoes Tomatoes
SAVOR SUMMER
I have . . . A lot of time This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning. You can add seasonings like garlic, onions, or herbs, but I like the fact that this is a neutral base for whatever recipe I want to make, from weeknight pizzas to a fancy lasagna. Just avoid using oil if you're planning to can your sauce as this can potentially be a source for becoming rancid. I give a cooking range of 30 minutes to 90 minutes (1 1/2 hour). Shorter cooking times will yield a thinner sauce with a fresher tomato flavor; longer cooking times will thicken your sauce and give it a cooked flavor. Watch your sauce as it simmers and stop cooking when it reaches a consistency and a flavor that you like. Ingredients 15 pounds ripe tomatoes 1/4 to 1/2 cup lemon juice or red wine vinegar 2 teaspoons salt (optional) Instructions: Peel the tomatoes: Bring a large Dutch oven or stock pot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool. When finished, use your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the
A little bit of time
No time
tomatoes. Roughly chop the tomatoes: Working in batches, pulse the tomatoes in the food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the Dutch oven or stock pot. Alternatively, chop the tomatoes by hand. Process through a food mill for a smoother sauce. For a very chunky sauce, skip this stop entirely and let the tomatoes break down into large pieces as they cook. Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency that you like. Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste. Preserving Option 1 — Freeze your sauce: Let the sauce cool and then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least three months before starting to develop freezer burn or off-flavors. Preserving Option 2 — Can your sauce: Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to three months. Canned tomato sauce can be stored in the pantry for at least a year
-
[2]
Got tomatoes? Want to save them for winter sauces and stews — but without the hassle of canning? If you have the freezer space, preserve tomatoes with literally no work: Ingredients: Tomatoes ziplock bags Method: Just freeze 'em! Tomatoes, are the easiest thing to freeze. If you plan on using them in sauces and stews, then freezing is a perfectly good option. In fact, after they have thawed in the fridge or in the microwave, you can just pull the skins right off This week I threw an entire bag full of jalapeño peppers into the freezer; I pulled them straight off the prolific plant and dumped them in the freezer. I'll pull them out one by one over the winter for use in curries as well as tomatoes. -The kitchn.com
BAKED BUTTERNUT SQUASH STUFFED WITH SAUSAGE AND APPLES
When the squash is cooked, let it cool slightly, scoop out most of the flesh leaving a 3/8-inch thick shell. Lightly mix the squash pulp into the sausage mixture, breaking up the squash as little as possible. Mix in the softened butter, 1 Tbsp. brown sugar, ground sage, and salt and pepper to taste.
-The Joy of cooking
Ingredients Butternut squash (about 1.5 pound) 1 tablespoon vegetable oil 1 cup well-seasoned fresh bulk sausage (about 8 ounce) Boarmans in Fulton has the perfect sausage for this recipe! 1 large tart green apple, peeled, cored, and cut into ¼-inch cubes 2 tablespoons butter, softened 1 tablespoon dark brown sugar, packed ¼ teaspoon ground sage salt and black pepper to taste 1 tablespoon butter, cut into pieces 1 tablespoon packed dark brown sugar Method Position a rack in the center of the oven. Preheat the oven to 375°F.
Lightly oil a baking dish large enough to hold the squash. Halve lengthwise and remove the seeds from squash. Arrange the squash cut side up in the baking dish and brush lightly with vegetable oil. Cover with a lid or aluminum foil and bake until almost tender, 30 to 40 minutes. Keep the oven on. Meanwhile, crumble sausage into a skillet and cook over medium heat until no longer pink. Without draining off the fat, add apple. Cook, stirring, for several minutes, just until crisp-tender. Remove from the heat.
Pile the stuffing into the squash halves. Dot with remaining butter and brown sugar. Bake, uncovered, until piping hot and brown and crusty on top, 20 to 25 minutes. Let cool for several minutes before serving.
Butternut Squash Ravioli with brown butter the joy of cooking
This will be my more ambitious try for the week!
